Ingredients
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1 1/2 cups water
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1 cup quinoa, rinsed well (see comments in introduction)
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1/2 cup pepitas (raw pumpkin seeds)
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1 cup fresh cilantro leaf
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2 large garlic cloves, peeled and halved
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1/2 jalapeno, seeded, chopped
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1/2 teaspoon kosher salt
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1 teaspoon cumin
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2 tablespoons extra virgin olive oil
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1 teaspoon lime juice
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1 large red bell pepper, diced
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3 green onions, trimmed, thinly sliced on diagonal
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1 lime, quartered
Instructions
- In a small pot, bring water to boil over high heat. Add quinoa. Return to boil. Reduce heat to lowest setting; cover. Simmer 15 minutes. Water should be absorbed. Fluff with a fork. Let stand, covered, 5 minutes to finish steaming. Transfer to a bowl. (I usually cook my quinoa, after toasting, in the microwave with the 1 1/2 cups of boiling water from the kettle, covered, for 12 minutes on medium-low -- about the same time it takes to cook basmati rice in my microwave).
- Meanwhile in a small skillet over medium-high heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant and just starting to brown, 3-5 minutes.
- Transfer to food processor or blender. Add cilantro, garlic, jalapeno, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed.
- Stir pepita mixture, bell pepper and onions into quinoa. Stir well.
- Serve warm. Pass lime wedges separately, if desired.